Ingredients

• 4-6 porkinson sausages (depending on appetite)
• 4 portobello mushrooms
• 12 asparagus tips

• 1 large floury potato (about 250g), peeled and coarsely grated
• Salt and black pepper
• 1 tablespoon of plain flour
• 2-3 tablespoons of olive oil

• 1 small onion, peeled and finely diced
• 2 tablespoons of olive oil
• 1 tablespoon of chopped rosemary
• Splash of balsamic vinegar
• 250ml dry red wine
• 200ml beef stock
• 1 teaspoon of sugar
• 1/2 teaspoon of cornflour, mixed with a little water

Method

1. Place the potato onto a clean tea towel and wring all the liquid out of it. Put it into a bowl. Season with salt and black pepper and stir in the flour.
2. Next, start the gravy. Heat a large frying pan and add the onion and olive oil. Fry the onion for 4-5 minutes over a medium heat, stirring occasionally until it is softened but not brown. Turn up the heat and add the rosemary and balsamic, the balsamic should sizzle and evaporate. Then add the wine, stock and sugar. Leave to reduce for 10-12 minutes until it has thickened slightly. Stir in the corn flour, season with salt and black pepper and cook for a further minute until the whiteness from the corn flour has disappeared.
3. Meanwhile, preheat the grill to medium high. Place the sausages onto a grill pan and grill them for 5 minutes, turning occasionally. Add the mushrooms and asparagus and season with a little salt and pepper. Sprinkle with a dash of olive oil and return to the grill for a further 10 minutes.